Influence of different buckwheat flours on selected qualitative parameters of cookies.

BcA. LILIAN ADAEZE EZE, B.A.

Diplomová práce

Abstract:

The significant of a well- balanced diet in the prevention of numerous disease is a well known , consequently , individual nutrition should be aimed at the disease prevention , improving the quality of life and attenuating the process of body ageing. common buckwheat has been a crop of the secondary importance in many countries . it is a sources source of nutrient in general and has many health benefits mainly due to high phenolic compounds in groat and high antioxidant activity. since buckwheat is a gluten free ,thus ,replacing wheat flour in product will dilute the gluten protein and thereby help in preventing celiac disorder . Buckwheat act as good replacement for wheat flour in unleaving product eg cookies.it belong to the family polygonacea . this plant is generally referred to as buckwheat rhrubarb or sorrel family. The common buckwheat plant is a branching habit . common buckwheat was domesticated possibly around 6000BCE when it was first cultivated in southeast Asia .the use of sprout as an ingredient in food product is an interesting method of improving the nutritional value of food , as well as a safer way to ingest sprout , since food processing can reduce microbial contamination and consequently decrease the occurrences of food-borne disease . the germination process is accepted by customers , as well as the product made from the germinated grains or from their flour. Cookies prepared by shortening baking process are free and a cohesive product of protein .

Abstract:

common buckwheat (fagopyrum esculentum Monech) consumption has many of the health benefits due to its high levels of phenolic compounds in groats and high antioxidant activity. The aim of the work was to test the possibility of cookies production with graduated proportion of different buckwheat flours from sprouts and evaluate their selected qualitative properties. Blends of wheat flours and buckwheat sprout flours containing 0%,5%, 10%,and 20%buckwheat sprouts , on a replacement basis , were prepared .flour characteristics as water absorption capacity , bulk density forming capacity , swelling capacity were determined .Physical ( diameter ,thickness, spread ratio, spread factor, weight hardness and colour)and sensory characteristics of cookies ( colour and appearance , flavour, taste texture and overall acceptability ) were also determined .The addition of buckwheat sprout mainly affected the colour properties of the cookies .. of the properties of flour enriched with buckwheat sprouts, water absorption capacity was affected only by the addition of 20% buckwheat sprout and swelling capacity by the addition of 15 and 20% sprouts .of the sensory properties of the cookies , the taste and flavour of the cookies was negatively affected only by 20% share of buckwheat sprout in flour ,therefore , we can recommend the addition of buckwheat sprouts to wheat flour up to 15% for the production of cookies .

Keywords

common buckwheat, sprout, cookies, quality, sensory analysis.

Jazyk práce: angličtina

Datum vytvoření / odevzdání či podání práce: 17. 4. 2023

Obhajoba závěrečné práce

• Vedoucí: doc. Ing. Jana Pexová-Kalinová, Ph.D.

JIHOČESKÁ UNIVERZITA V ČESKÝCH BUDĚJOVICÍCH

Fakulta zemědělská a technologická

Magisterský studijní program / obor:
Zemědělské inženýrství / Multifunctional Agriculture